Italian Cookies

Submitted by Darryn Glass

"Crescent shaped cookie we always make at Christmas time. Best served fresh from the oven."

 

• Ready In: 51mins
• Ingredients: 5
• Yields: 80 Cookies
• Serves: 40

ingredients

• 3⁄4 lb butter (not margarine)
• 3 cups flour
• 1 lb cottage cheese
• pecans
• sugar

directions

1. Let the butter soften to room temperature.
2. Mix these three ingredients well.
3. With a teaspoon, form a small amount into balls.
4. Place the balls into the refrigerator to chill overnight.
5. The next day, roll the balls out on a floured surface.
6. Sprinkle approximately a teaspoon of chopped pecans and then a teaspoon of sugar into the middle of the rolled out dough.
7. Wrap the dough around the sugar and pecans pressing to seal it together.
8. Form into a crescent shape.
9. I then freeze these cookies with layers of wax paper in between them so they do not stick together. When I want some, I take out only the number that I want to bake, usually 2 – 4 dozen at a time, and bake at 350 degrees until nicely browned (about 10-12 minutes, oven temperatures vary and it will take longer on air bake trays). Serve warm! That is when they are the best.

Reviews

[cibo1562]

cottage cheese is not italian, you might want to use ricotta cheese